Home food preparation practices, experiences and perceptions: a qualitative interview study with photo-elicitation

Wolfson et al. (2020) describe food agency as a person’s ability to acquire and prepare food in an environment regardless of social, economic, and physical factors. As part of this study, two large national surveys were firstly conducted in the United States to assess the population’s food agency and several outcomes based on cooking and […]

Allirot et al. (2016) find that although children that are highly involved in food preparation are more likely to have better diet quality, few studies have been conducted on the positive effects of cooking on the food choices made by kids. This present study tested whether involving children in the cooking process influences their consumption […]